Mini Caramel Apple Pies
With Sour Punch® Candy
- 24 wonton wrappers
- Coconut oil cooking spray
- 4 teaspoons sugar, divided
- 2 granny smith apples, peeled and chopped
- 1 package Sour Punch Apple Sour Straws, chopped into small pieces
- ½ cup water
- ½ cup pecans, crushed
- ½ teaspoon cinnamon
- 1 tablespoon butter, melted
- ¼ cup caramel
01. Bake Wonton Wrappers
Preheat your oven to 350°F and spray a mini muffin tin with cooking spray.
Use your fingers to press a wonton wrapper into each slot. Give the wonton wrappers a light mist of coconut oil cooking spray and sprinkle with 1 teaspoon of sugar.
Bake the wonton wrappers for five minutes, then remove them from the oven. Keep your oven on.
02. Melt Apples, Sour Punch Straws and Sugar Over Low Heat
Combine the granny smith apple, Sour Punch Apple Sour Straws, 2 teaspoons of sugar, and ¼ cup of water in a saucepan and bring to a simmer over low heat.
Stir continuously to prevent the Sour Punch from sticking to the pan, adding more water, up to ½ cup, as necessary until melted.
Turn off the heat and scoop the Sour Punch and apples into a bowl.
03. Combine Ingredients and Bake Pies
In a small bowl, combine the pecans, 1 teaspoon of sugar, and cinnamon. Drizzle in the melted butter and mix.
Add a spoonful of the Sour Punch mixture to each pre-baked crust and top with a sprinkle of the pecan mixture.
Bake for another 5 minutes, keeping a close eye to make sure the pies don’t get too crispy. When done, the edges of the crust should be barely golden.
04. Drizzle with Caramel and Serve
Remove the mini pies from the oven and allow them to cool in the pan.
Drizzle with caramel and transfer them to a platter to serve.
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